This tandoori turkey recipe is all it promises to be: bold in flavor and juicy on the inside. A three-step process: injecting the turkey, marinating it with a homemade spice blend, and coating it in a mixture of butter and baking soda ensures perfect results.
Here it is! Tandoori turkey is a recipe that's been two years in the making. So many people have contacted me requesting a Pakistani-style turkey recipe for their South Asian Thanksgiving celebration, commonly called 'Indian Thanksgiving.' After lots of trial and error, here is the final thoroughly tested recipe to make your holiday cooking a breeze.
If you're more of a classic turkey person, check out my best Thanksgiving turkey recipe. If you're looking for an entree other than turkey, try my roast leg of goat recipe (this can also be made with a leg of lamb). Add spicy cranberry chutney, pumpkin halwa, or bread pudding recipe with praline sauce for the perfect menu.
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Why you'll love this tandoori turkey recipe
- Bold flavor—This turkey is anything but bland! The three-part marinating process, which starts with an injection, ensures that your holiday roast will be packed with flavor.
- Unique entree - Looking for an out-of-the-box recipe for the holidays? This tandoori turkey is calling your name.
- The leftovers—There are endless possibilities when it comes to repurposing leftovers. Use my butter chicken recipe to make the sauce, and add chopped pieces of leftover tandoori turkey for a delicious curry. You can also make raisin pine nut pulao, some chicken patties, or a leftover turkey recipe (for naan).
Ingredients for the injection
- Vinegar & Lemon - White distilled vinegar and fresh lemon juice add flavor and act as a tenderizer.
- Chicken broth - Make sure to use unsalted chicken broth. This will help make your turkey juicier.
- Red chili powder—Red chili powder helps add flavor to the entire turkey, not just the surface.
- Salt—Turkey meat is slightly sweet in flavor, and to pair well with the tandoori spice blend in the marinade, I like to add some salt to my injection.
Ingredients for the tandoori turkey marinade
- Turkey - I usually use a butterball bone-in turkey breast as no one in the family eats the legs, but you can also use a whole turkey for this recipe. This tandoori turkey recipe is based on a 10 lb turkey breast. Download the free cooking chart at the end of this post to help you plan how much to cook for your holiday table.
- Garlic paste - For best results, I suggest using homemade garlic paste. It is free of preservatives, which results in a more potent aroma and flavor.
- Ground ginger - Similarly, freshly peeled ginger, ground to a paste, yields the best results.
- Cooking oil—Turkey needs a lot of fat to be succulent and juicy. I like to use a neutral cooking oil as the base for my marinade.
- Spices—This tandoori turkey recipe uses a spice blend that adds bold flavor without being too spicy, using traditional Pakistani spices.
- Butter - This is essential for crispy skin and a nicely browned turkey. It also helps prevent the spices from burning.
- Baking powder - The secret ingredient, baking powder, draws excess moisture onto the surface. As this evaporates, the skin turns crispy. I always add it to my Air-fryer chicken wings for the same reason.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
- Try this recipe with chicken - This injection, followed by a marinade, also tastes delicious on chicken. I use this injection process in my Pakistani-style steamed roast chicken recipe.
- Make it spicier - I've used Kashmiri chilies for this recipe. If you want more of a kick, use red chili powder. You can also make a green chili paste with serrano peppers and add them to the marinade.
How to cook tandoori turkey
Injecting the turkey
- First step - Mix the injection ingredients in a bowl, whisking well so the spices don't clump. Inject 2 ounces at a time by placing the injection at a 45-degree angle in the fleshiest part of the turkey.
- Second step - Massage residual liquid into the skin, cover, and refrigerate for 3-4 hours.
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Preparing the marinade
- First step - Mix the wet ingredients, oil, garlic, and ginger to create the marinade base.
- Second step - Add the beetroot powder, salt, and Kashmiri chilies and stir until well incorporated.
- Third step - Mix the cumin and coriander powder, garam masala, and amchur powder.
- Fourth step - You should have a dense, thick mixture by the end.
pre-cook prep for the tandoori turkey
- First step - Massage the marinade into the surface of the turkey and the cavity. Refrigerate overnight.
- Second step - Set the oven to 325 degrees Fahrenheit and prepare the vegetables to stuff the turkey. I use a mixture of celery, carrots, green onions, green pepper, cilantro, and halved lemons. Melt the butter and mix in the baking powder.
- Third step - The butter mixture will start foaming, so pour it over the marinated turkey immediately and massage well onto the entire surface.
- Fourth step - Pour any residual marinade onto the surface of the turkey and scatter any remaining vegetables around the roast.
Cooking the tandoori turkey
- First step - Place the turkey breast in the oven and cook uninterrupted for 1 hour.
- Second step - After that, check on it every 30 minutes and use a brush to baste it with the drippings.
- Third step - After two hours, use a meat thermometer to check the internal temperature. Continue to cook until you get a reading of 160 degrees.
- Fourth step - Once the tandoori turkey is done, remove it from the oven and cover it with foil for 30 minutes. This will allow the juices to redistribute before you carve it.
Expert Tips
- Buying the turkey - This tandoori turkey recipe starts with buying the best turkey and knowing how much you need. The rule of thumb is 1-1.5 pounds per person. Smaller turkeys are easier to cook, so if you're feeding a large crowd, I suggest getting two 10 lb turkeys instead of one large 20 lb one. Download the free cooking chart above if you don't want to do all the math.
- Cooking time—The cooking time for a turkey is calculated at 15 minutes a pound, but many variables need to be accounted for. Factors like your personal kitchen equipment and whether or not the turkey is stuffed may require you to adjust the time provided. For this reason, I suggest using a thermometer like the Thermapen for absolute accuracy.
- Let the turkey sit after roasting - This is the key to a juicy tandoori turkey. If you carve the turkey immediately, the juices will run out, leaving the turkey dry.
- Don't skimp on the fat—Let's face it, you probably only eat a turkey roast once or, at most, twice a year. Don't stress over the amount of oil and butter this recipe calls for; stick to the recommended amount.
- Don't overcook the turkey—This is the most common mistake people make. The ideal temperature reading for a fully cooked turkey is 165 degrees Fahrenheit, which means that you need to take it out when it reaches 160 degrees. It will continue to cook while resting and be at the perfect temperature when you're ready to carve it.
Recipe FAQS
Why is there no yogurt in the recipe?
While traditional tandoori recipes include yogurt in the marinade, this recipe aims for nicely crisped skin. Yougust adds back moisture, so it is not recommended. Vinegar and lemon juice are added as tenderizers in place of the yogurt.
I forgot to take my turkey out of the freezer. Is there a quick way to defrost it?
While defrosting the turkey in the fridge for 24 hours is the best method, butterball.com suggests a quicker cold water method. However, it will still take a few hours, usually 30 minutes per pound of turkey, so I would factor that into your cooking plan.
How do I store the leftovers?
The best way to store leftover turkey is to carve it, place the meat in an airtight container, and refrigerate it for up to 3 days or freeze it for up to 6 weeks.
What's the best way to reheat the leftovers?
To reheat the turkey, use a microwave and heat it in 30-second increments until you reach the desired temperature. To ensure that the turkey doesn't dry out, add a few teaspoons of chicken broth when heating it.
Other holiday recipes you may like
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!
Tandoori Turkey
This juicy Tandoori Turkey leads with bold flavor, achieved through a three-step marinating process, followed by a slow oven roast.
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Ingredients
Turkey Injection
- ½ cup chicken broth (unsalted)
- ¼ cup vinegar (see notes)
- ¼ cup lemon juice (2 large lemons)
- 5 tsp salt
- 5 tsp red chili powder
Turkey Marinade
- 10 lb turkey
- ½ cup cooking oil (see notes)
- 8 tsp ginger paste (see notes)
- 8 tsp garlic paste (see notes)
- 4 tsp beetroot powder (see notes)
- 4 tsp salt
- 8 tsp Kashmiri chili powder
- 4 tsp garam masala
- 4 tsp cumin powder
- 4 tsp coriander powder
- 4 tsp amchur powder
Turkey Prep
- 2 carrots
- 2 celery sticks
- 4 green onions
- 2 lemons
- 1 jalapeno
- 1 small bunch cilantro
- 1 cup unsalted butter (2 sticks)
- 10 tsp baking powder (see notes)
Instructions
Injecting
- Mix all of the ingredients for the injection in a bowl and whisk well.
- Empty out the cavity of the turkey, wash it and pat it dry.
- Inject 2 ounces of the liquid at a time, working your way around the turkey. (see notes)
- Refrigerate for 3-4 hours.
marinating
- Prepare the marinade in a small bowl, starting with the oil, ginger and garlic to create the wet base.
- Add in the salt, beetroot powder, and other spice powders a little at a time to ensure everything is mixed well. (see notes)
- Remove the injected turkey from the fridge and discard any juices that might have collected in the pan.
- Massage the marinade well into the turkey, working it onto the entire surface, under the skin, and in the cavity. (see notes)
- Cover and refrigerate overnight to allow the marinade to seep in.
Prepping
- Remove the turkey from the fridge an hour before you plan to start cooking it.
- Preheat the oven to 325 degrees fahrenheit as you begin the final prep.
- Take carrots, celery, green onions, cilantro, jalapeno pepper, and two lemons. Wash and cut the carrots celery sticks, and green onions in half so they will fit inside the cavity
- Place the turkey in a roasting pan on top of a rack. Stuff the cavity until full, and if you have any remaining vegetables and herbs, scatter them around the turkey.
- Melt the butter in the microwave and add the baking powder to it. (see notes)
- Pour this mixture onto the turkey and use your hands to massage it evenly onto the entire bird.
Cooking
- Place the prepared turkey in the oven and set the timer to 2.5 hours. (see notes)
- After 1 hour of cooking, open the oven and use a basting brush to coat the turkey. Repeat every half hour for best results. (see notes)
- At the 2-hour mark, check the turkey using a meat thermometer. Continue cooking until the internal temperature is 160 degrees fahrenheit.
- Remove the turkey, loosely cover it with foil for 30 minutes, empty out the cavity, carve on a wooden cutting board and serve.
Notes
Vinegar - An essential ingredient, this helps tenderize the meat and must be added in the suggested quantity.
Cooking oil - Fat is your friend when cooking turkey, and I like to add this to the marinade as a liquid base, followed by the butter at the end.
Garlic and ginger paste - If time permits, make this from scratch; the aroma and flavor of freshly ground ginger and garlic are unbeatable. You can do this a day or two ahead of time.
Beetroot powder - I add this for that traditional tandoori color, which typically comes from red food coloring. It is not essential, but it will give your turkey that perfect tandoori hue.
Butter & baking powder - The baking powder is the secret to a crispy skin. It can be massaged first, followed by the butter, but mixing the two is easier. Don't worry if the mixture starts to foam due to a chemical reaction.
Using the injection - Always inject in the meatiest parts of the turkey so you don't encounter the bones, which can cause the liquid to squirt. Always inject at a 45-degree angle for best results.
Mixing the marinade - Adding all the powdered ingredients at once will cause them to clump. Add a little bit at a time to ensure a smooth mixture.
Cooking and basting - The cooking time is calculated based on a ratio of 15 minutes per pound of meat. Let the turkey cook for at least an hour, as opening the oven repeatedly causes the temperature to drop. Then baste the skin with the drippings at 30 minute intervals, to prevent it from drying out.
Nutrition
Serving: 1servingCalories: 635kcalCarbohydrates: 11gProtein: 71gFat: 34gSaturated Fat: 11gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 257mgSodium: 2980mgPotassium: 914mgFiber: 3gSugar: 2gVitamin A: 3369IUVitamin C: 19mgCalcium: 318mgIron: 5mg
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